Cooking Instructions

For bars:

1

Heat oven to 350°F. Lightly butter and flour 9-inch square pan*.

2

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

3

In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.

Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.

*For a thicker bar, use an 8-inch square pan.

Ingredients

For Bars:

1/2 cup (1 stick) butter, softened

1 cup packed dark brown sugar

1 egg

1 tablespoon dark rum or 1 teaspoon rum extract

1 cup flour

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup bananas, diced

1/2 cup (2 ounces) pecans or walnuts, chopped

For Frosting:

2 tablespoons unsalted butter at room temperature

4 ounces Wisconsin cream cheese, softened

4 tablespoons light brown sugar

1 teaspoon rum or pure vanilla extract

1 teaspoon cinnamon

1 to 2 cups powdered sugar, sifted

Cooking Instructions

For bars:

1

Heat oven to 350°F. Lightly butter and flour 9-inch square pan*.

2

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

3

In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.